JSR introduced me to Oysters 16 years ago and I really like them, although I still prefer them dressed, rather than natural.
Here is his latest version.
1 doz Sydney Rock Oysters (or Bateman's Bay Oysters even better)
1 onion diced
Prosciutto, chopped roughly
left over Thai dipping sauce
Fry the onion and prosciutto until meat is crispy
pour a little dipping sauce in each shell and top with the onion and prosciutto
grill until the oysters are warmed through
serve immediately.
Serves 4
If you are interested in the dipping sauce let me know and I will send it to you.
Ok, you are tired and need to eat before going to bed, going partying, going mad! Here is a simple recipe, with ingredients in your pantry, ready in around 15 minutes on the table.
500gm spaghettini (or your favourite short pasta)
1 jar Barilla Pesto
baby spinach leaves
sun dried tomato strips
Cook the pasta until al dente, stir in jar of pesto, baby spinach leaves, sun dried tomato strips and serve. 
Serves 6 hungry people or plenty of left overs for lunch tomorrow.
Cooks note:
- If you click on the pesto link you will also find other recipes using pesto of various types.
- Alternative additions include; slivered almonds, rocket, parmesan cheese, chopped fresh tomatoes, parsley, basil or corriander.
The 642.4 gang planned to descend on Deeks Bakery in Dickson, as it has been a while. If you want to know more about them , check out the website above. Deeks was created by Robert De Castella (the runner) and Bill Giles (a leader in bioenergetic medicine). They have two outlets in Canberra, the other is in Pearce. The Bakeries have a completely gluten free range of food.
Unfortunately when I got to TSS's t early o talk about Photo Shop, I found that two of our members could not turn up. We decided to go somewhere other than Deeks and save this up for a later date.
We ended up at Tilley's in Lyneham. Named after the Sydney bordello owner, Tilley Devine, the bar/cafe/restaurant serves breakfast lunch and dinner most days and has a good selection of often avant guard performers in the evenings. We managed to get a booth and could then watch people going by. It is very busy on a Sunday morning, but the service was efficient. TSS had the vegetarian plate with the lot and I had eggs hollondaise with bacon.
Liz came over on Tuesday and I cooked her lunch - we were celebrating Liz's birthday and also the last day of my holiday.
I made individual red onion tarts, an adaptation from a family circle recipe and very nice it was too!!
An ancestor of mine thinks that I cook a great bread and butter pudding, however I once made a terrible one and have avoided making this recipe for many years. I saw this recipe demonstrated the other day and just decided I had to try it. This is based on a recipe from ready steady cook.
3 large fruit muffins (preferably a day old)
1 punnet of raspberries (or frozen raspberries)
1 punnet of blueberries
5 egg yolks
1 cup milk
1 cup cream
1/4 cup caster sugar
break up the muffins roughly and scatter over a 2 litre oven proof dish, sprinkle fruit over the top.
Heat the milk and cream gently, stiring for about five minutes
Beat the egg yolks and the sugar together
Whisk the milk and egg mixture together, and then pour over the muffins.
Cook in a moderate oven, 180 for 20-30 minutes or until the egg custard has set.
Serve warm with a dusting of icing sugar, or cold.
Cooks note:
The taste is amazing when the blueberries burst in your mouth.
Warm salad of chorizo, spinach, tomato and onion
Having come home early I watched Ready Steady Cook show and then cooked the recipe above. Please note that the recipe is only for one.
It was delicious, sorry no photo's.
We had a great standby meal tonight - ready in less than 15 minutes
1 can tuna (in spring water)
1 pkt pasta (any short pasta)
I love haloumi and here is our haloumi Salad 
Rocket, sundried tomato strips, red onion and haloumi. The haloumi was dry fried on a grill pan.
TSS and CJK came over for lunch on Thursday.
I made a vegetarian, gluten free spag bol
1 can lentils drained
3 tablespoons olive oil
2 large onions diced
3 large cloves garlic (add more if liked)
1 red capsicum diced
2 small containers of tomato paste
1 large jar spaghetti sauce (I used Ragoletto's red wine and onion)
paprika
basil
600 gms mushrooms
2 cans chopped tomato's
jar of sliced kalimata olives
splash red wine
Heat olive oil and fry onions until clear. Add garlic and capsicum and stir fry for one minute
Add lentils, cans of tomatoes, tomato paste, spaghetti sauce, paprika and basil, salt and pepper to taste (I did not use any).
Heat to simmer and let cook for 30 minutes
Add a splash of red wine, olives and mushrooms and simmer gently for another 40 minutes.
Best prepared in advance to allow the flavours to develop.
Add a packet of rice noodles or any other sort of gluten free spaghetti and serve.
On Friday I added about 1.2k of mince, two more onions and more garlic and served up for lunch for Lauren and MLR, then tea for JSR, MLR and me.
With the left overs (yes there are still leftovers) I am going to make a small lasagne for MLR.
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